Effects of Cinnamon Essential Oil on the Antioxidant Activity of ‘Red Sun’ Kiwifruits during Cold Storage
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Abstract:
In order to maintain the high antioxidant activity of fruits during the storage period, ‘Red Sun’ kiwifruits, used as the test material, were treated with different volume fractions (100, 200, 400, and 800 μL/L) of cinnamon essential oil and stored at 4 ± 1?C with a relative humidity of 90–95% for 120 d. During the storage, the vitamin C (Vc), phenol, and anthocyanin contents, the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), the total antioxidant capacities, and superoxide anion radical (O2-), and hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH?) radical scavenging activities were measured every 20 d. The effect of cinnamon essential oil treatment on the antioxidant activity of kiwifruits was explored. The results indicated that the cinnamon essential oil effectively inhibited the reduction in VC and anthocyanin contents, delayed the occurrence of the peak value of SOD activity, POD activity, CAT activity, the total antioxidant capacities, and superoxide anion radical, hydroxyl and DPPH radical scavenging activities, and suppressed the decline of related enzyme activities. The 400 μL/L cinnamon essential oil showed the best effect in treating ‘Red Sun’ kiwifruits and was more effective to maintain the antioxidant substances in the fruits, thereby improving the antioxidant ability of the fruits during the storage period.
